April 24th, 2014
This week, my guest on the Progressive Radio Network is Jeffrey Smith, an expert, and a leader in the fight to remove GMO’s (Genetically Modified Organisms) from our food system. We hear a lot about the fight to get GMO’s labeled, and our “Right to Know” what’s in our food, but wouldn’t it be wonderful if we could even take it one step further, and remove GMO’s from our food system entirely! Jeffrey Smith is an expert on the subject and the author of the book, Seeds of Deceptions, and the producer of the documentary film, Genetic Roulette:The Gamble of Our Lives. By the way, Genetic Roulette is screening this Saturday, at The Waldorf School of Garden City, on Long Island. The film shows the scientific evidence that connects the ingesting of GMO’s to increased gastrointestinal disorders, allergies, inflammatory diseases, and infertility, and it’s increased danger to children. It is also an in-depth exposé of Monsanto’s connections within our government, and how the USDA and FDA ignore the evidence and growing health concerns, caused by GMO’s, to side with big industry. Similar to the corruption taking place within the fracking industry, our food system has been bought out by the likes of Monsanto and Syngenta, along with the Grocery Manufacturers Association (GMA), where our governmental agencies care more about keeping corporations happy, then the health of the people. This is a subject that I am passionate about, and I hope you will join our conversation, as Jeffrey Smith shares with us some of the latest studies on GMO’s and together, we explore the growing movement to label these ingredients in our foods and what each of us can do to help win our “Right to Know!
1 cup raw almonds, soaked overnight in waterIngredients
3 cups water
2 -3 dates
½ t. vanilla (optional)
dash of salt
- Drain soaked almonds and put in Blender
- Add 3 cups of water, dates, vanilla and salt
- Blend on high speed until completely smooth
- Pour through large sieve, lined with cheesecloth
- Squeeze excess water out of almonds, by folding up cheesecloth, and twisting
April 17th, 2014
My guest is Michael Dimin, one of the founders of Sea to Table, an organization that is creating a direct link from the fisherman to the chef. When I first heard about Sea to Table, I knew I wanted to invite them on my show, because I loved what they were doing. They were creating markets for fisherman, who otherwise didn’t have a place to sell their catch, while at the same time, getting the freshest, line caught fish into the marketplace. The new model they have created allows chefs to purchase directly from local fisherman, through an online program, where everything is transparent. You know what fish is locally available at each dock, and when it was caught, and by whom. You then select what fish you want, and Sea to Table will overnight the fish right to your door. It is a win-win proposition for everyone. Please join me this Thursday, at 10am, to learn more about Michael Dimin and his company Sea to Table.
Quinoa Vegetable Tagine
6 tbsp olive oil
1 onion, diced
½ red onion, slivered
2 celery stalks, chopped
1 cup green beans, cut into 1” pieces
6 cloves garlic, minced
2 carrots, cut into small chunks
1 broccoli, cut into florets
½ cauliflower, cut into florets
1 can chick peas, drained
1 t. ground saffron
1 t. cardamom
½ t. cumin
½ t. salt
1 cup quinoa, rinsed
1-cup vegetable stock
½ cup chopped parsley
In a large Tagine pan, cover the bottom with the olive oil. Heat olive oil and then add the onion. Cook for a few minutes until it softens. Then add the carrots, celery and garlic and cook until they start to soften. Add 1 t. of ground saffron, cumin, salt and cardamom. Add the chick peas and cover with Tagine lid. Let simmer for 5 minutes. Then add the remaining vegetables and cover again. Let simmer another 5 minutes. Mix in the quinoa and 1 cup of vegetable stock, and bring to a boil. Lower heat to simmer, and cover with Tagine lid. Let simmer for 15 minutes, until all of the liquid is absorbed and the quinoa is fluffy. Mix in the parsley, right before serving.
April 10th, 2014
My guest is Michael Veracka, an Assistant Professor and Chairman of the Department of Urban Horticulture and Design at Farmingdale State College. Along with his students, he designed in 2011, a one half acre Sustainable Gardenon the campus grounds. Now in its second year of construction, the garden’s major components will demonstrate sustainable landscape design and horticultural principles thatpromote environmental stewardship. SUNY Farmingdale used to be an agricultural school, but closed that portion of the school when farming didn’t seem like a viable career. Now, with a renewed interest in sustainable agriculture, maybe this department will continue to grow to fill the need for a sustainable agricultural program on Long Island. This Saturday, the Department of Urban Horticulture and Design, will host an all day event with speakers and presentations, called, “Waste Not Want Not.” The event is open to the public and will benefit the Sustainable Garden. This event will coincide with the Long Island’s CSA Fair (10:00 am – 2:00 pm), where community members can meet and talk with farmers who offer shares into their Community Supported Agricultural programs, and have an opportunity to sign up for the CSA program that is best suited to their needs. The CSA Fair is free, and the “Waste Not Want Not” event is $10.00.
Crispy Sweet Potato Fries
3 sweet potatoes, cut into long fries
1/4 cup olive oil
3 Tablespoons cornstarch
Dredge sweet potatoes in cornstarch by placing cornstarch in a large zip-lock bag, and adding the sweet potatoes. Close bag and shake, until evenly coated.
Line a cookie sheet with parchment paper and cover with the olive oil. Lay out sweet potatoes and toss in the oil. Sprinkle with salt and paprika.
Bake in pre-heated 450* oven for 15-20 minutes, until crispy.
April 3rd, 2014
This week, my guest is a dear friend and mentor, Michael Livingston. Michael has been involved in the educational system for over 35 years, first as a teacher, and now as the Head Master of The Sharon Academy in Sharon, Vermont, and I invited him on to share with us his insights and concerns about the trends he is sees, both in the educational system, and also within the family structure. His knowledge, passion and love of children, motivates him to speak out about these trends, and to shed some light on the predicament we are in. Please join me, this Thursday at 10am, as I interview Michael Livingston, and learn more about the many challenges facing our kids today.
Best Vegan Macaroons
2 Tbs, flax seed, soaked in 1 Tbs warm water
1 Tbs apple cider vinegar
½ cup organic sugar
¼ cup organic maple syrup
¼ t. baking powder
6 Tbs coconut oil
2 ½ cups unsweetened shredded coconut
1 ½ tsp. vanilla extract
1 tsp. almond extract (optional)
Chocolate chips (optional)
In large bowl, beat coconut oil. Add maple syrup, sugar, and baking powder. Mix. Add soaked flax seed. Add coconut. Add vanilla extract. Divide batter in half. Add almond extract to half of the mixture.
Place macaroons on a well greased cookie sheet in shape of little peaks. Add a slivered almond to the top of the almond flavored macaroons. The macaroons will spread out on the cookie sheet while baking, so leave plenty of room between cookies.
Bake 10 minutes at 350° then 8 minutes at 250°. After baking, you can melt chocolate chips and dip the tip or bottom of the vanilla macaroons in the chocolate, if desired.
Makes 25 cookies.